韩 庆,马欣欣,黄春红.洞庭湖黄颡鱼肌肉营养成分及品质特性分析[J].食品安全质量检测学报,2021,12(23):9102-9108
洞庭湖黄颡鱼肌肉营养成分及品质特性分析
Analysis on the nutritional components and quality characteristics of Pelteobagrus fulvidraco muscle in Dongting lake
投稿时间:2021-08-20  修订日期:2021-12-01
DOI:
中文关键词:  黄颡鱼  营养成分  质构  肌肉品质
英文关键词:Pelteobagrus fulvidraco  nutrient component  texture  muscle quality
基金项目:国家星火计划重点项目(2015GA770001)、湖南省“十三五”应用特色学科资助项目(2018-005)、水产高校健康生产湖南省协同创新中心资助项目(2018-031)
作者单位
韩 庆 湖南文理学院生命与环境科学学院, 水产高校健康生产湖南省协同创新中心, 环洞庭湖水产健康养殖及加工湖南省重点实验室 
马欣欣 湖南文理学院生命与环境科学学院, 水产高校健康生产湖南省协同创新中心, 环洞庭湖水产健康养殖及加工湖南省重点实验室 
黄春红 湖南文理学院生命与环境科学学院, 水产高校健康生产湖南省协同创新中心, 环洞庭湖水产健康养殖及加工湖南省重点实验室 
AuthorInstitution
HAN Qing College of Life & Environmental Science, Hunan University of Arts and Science, Collaborative Innovation Center of the Aquatic Efficient Health Production in Hunan Province, Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province 
MA Xin-Xin College of Life & Environmental Science, Hunan University of Arts and Science, Collaborative Innovation Center of the Aquatic Efficient Health Production in Hunan Province, Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province 
HUANG Chun-Hong College of Life & Environmental Science, Hunan University of Arts and Science, Collaborative Innovation Center of the Aquatic Efficient Health Production in Hunan Province, Key Laboratory of Health Aquaculture and Product Processing in Dongting Lake Area of Hunan Province 
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中文摘要:
      目的 测定洞庭湖黄颡鱼肌肉营养成分。方法 采用理化分析方法测定黄颡鱼肌肉的营养成分、系水力和质构特性。结果 黄颡鱼含肉率为(68.57±1.38)%, 肌肉(鲜样)中水分、粗蛋白、粗脂肪和粗灰分的含量分别为(76.84±2.11)%、(15.52±0.64)%、(5.87±0.43)%和(1.19±0.12)%。肌肉贮存损失率为(1.35±0.29)%、冷冻渗出率为(2.87±0.94)%、蒸煮失重率为(15.12±1.56)%。质构特性中硬度为(2946.38±571.84) g、弹性为0.67±0.06、凝聚性为0.46±0.05、胶黏性为1043.54±313.89、咀嚼性为(457.63±193.46) g、回复性为0.30±0.07。肌肉中含钙586.41 mg/kg、锌14.73 mg/kg、铁21.40 mg/kg、铜1.59 mg/kg; 含有18种氨基酸, 干基中氨基酸的总量为(78.40±0.74)%, 8种必需氨基酸含量为(34.03±0.26)%, 占比43.41%, 必需氨基酸指数为69.02; 4种鲜味氨基酸含量为(30.7±0.39)%, 占比39.16%。含有18种脂肪酸, 多不饱和脂肪酸、不饱和脂肪酸分别为(2.18±0.11)%、(3.87±0.18)%。结论 黄颡鱼含肉率较高、肌肉粗脂肪含量适宜、肉质鲜嫩细腻, 具有较高的食用和营养价值。
英文摘要:
      Objective To determine the nutritional components of Pelteobagrus fulvidraco muscle in Dongting lake. Methods The nutritional components, water holding capacity and texture characteristics of muscle of Pelteobagrus fulvidraco were determined by physicochemical analysis. Results The meat content of Pelteobagrus fulvidraco was (68.57±1.38)%, and the content of water, crude protein, crude fat and crude ash in muscle (fresh sample) were (76.84±2.11)%, (15.52±0.64)%, (5.87±0.43)% and (1.19±0.12)%, respectively. The loss rates of muscle storage and cooking were (1.35±0.29)%, (2.87±0.94)% and (15.12±1.56)%, respectively. The mechanical properties included hardness of (2946.38±571.84) g, elasticity of 0.67±0.06, cohesiveness of 0.46±0.05, adhesiveness of 1043.54±313.89, chewiness of (457.63±193.46) g and recoverability of (0.30±0.07). Muscle contains 586.41 mg/kg calcium, 14.73 mg/kg zinc, 21.40 mg/kg iron and 1.59 mg/kg copper; it contained 18 kinds of amino acids, with the total amount of amino acids in the dry basis being (78.40±0.74)%, and the content of eight essential amino acids being (34.03±0.26)%, accounting for 43.41%, with an essential amino acid index of 69.02; the content of the 4 kinds of umami amino acids were (30.7±0.39)%, accounting for 39.16%. Contains 18 kinds of fatty acids, polyunsaturated fatty acid and unsaturated fatty acid were (2.18±0.11)% and (3.87±0.18)% respectively. Conclusion Pelteobagrus fulvidraco has high meat content, suitable muscle crude fat content, fresh and delicate meat quality, and high edible and nutritional value.
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